Homemade Fresh Roasted Beetroot Relish

Preheat your oven to 180°C. Wash the beetroot thoroughly and trim off the leafy tops. Wrap each beetroot in foil. Then, bake for around 60 minutes or until tender. I choose baking because beetroot's earthy taste is amplified, adding a wonderful depth to the relish.

While the beetroot is cooling, prepare the rest of the relish. Place the diced onion, grated apples, raw sugar, apple cider vinegar, ground cloves, mustard seeds, ground cinnamon, and a pinch of salt in a large pot. Stir the mixture over medium heat until the sugar dissolves. Lower the heat and let it gently simmer.

After the beetroot is cooled, peel them. A practical tip here – use gloves to avoid staining your hands. Grate the beetroot coarsely. Add them into the pot.

Continue to simmer the mixture, stirring occasionally for about 40 minutes, or until the relish thickens. I love to see chunks of beetroot in my relish, but if you prefer a smoother consistency, you can puree the mixture slightly with a hand blender.

Lastly, your beetroot relish is ready to be jarred. A good option is to sterilize your jars in boiling water or the oven before filling. This ensures your relish stays fresh for longer.